Chicken Lo Mein



2 tbsp oil
1 chicken breast- cut into thin strips
1 tbsp Supreme Ginger Garlic Paste
300g egg noodles- cooked 2 minutes shy of directions.
1 cup shredded cabbage
1 cup julienned carrots
½ cup sliced red peppers
4 Spring onions- sliced
10 mangetout
6 baby corns
Salt to taste
½ tsp Supreme Coarse Black Pepper
Supreme sesame seeds

1 tbsp sesame oil
3 tbsp soy sauce
3 tbsp red chilli sauce
3 tbsp honey
1 tbsp cornflour


In a bowl, mix together sesame oil, soy sauce, red chilli sauce, honey and cornflour then set aside. Heat 2 tbsp oil in a large wok over medium-high heat. Add chicken, salt and coarse black pepper and cook until fully cooked through. Remove from the pan and set aside. Add ginger garlic paste and stirring constantly cook for 1 minute. Add whites of the spring onions, cabbage, carrots, red peppers, mangetout and baby corn and cook them for 1-2 minutes, stirring constantly until just softened. Stir in egg noodles, cooked chicken and sauce mixture, and gently toss to combine. Garnish with spring onions and sesame seeds and serve immediately.

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